How do you get a crispy crust on 'Kothimbir Vadi' after steaming? Find out the final step to achieve the perfect texture contrast.
1 Answer
To get a crispy crust on Kothimbir Vadi after steaming, shallow fry or pan-fry the steamed vadi in hot oil until golden brown and crispy. This removes excess moisture and creates the desired texture.
Detailed Explanation:
Kothimbir Vadi, a popular Maharashtrian snack, is traditionally made by steaming a mixture of gram flour, coriander, and spices. While steaming cooks the vadi, it doesn't provide the crispy texture many desire. The key to achieving that crispy crust lies in a secondary cooking method after steaming. Here's a step-by-step guide:
Prepare the Kothimbir Vadi mixture: Combine gram flour (besan), finely chopped coriander leaves, ginger-garlic paste, green chilies, sesame seeds, and spices like turmeric powder, red chili powder, and salt. Add a little water to form a thick, spreadable paste.
Steam the mixture: Grease a steaming plate or tray. Spread the Kothimbir Vadi mixture evenly on the plate. Steam for about 15-20 minutes, or until a knife inserted into the center comes out clean.
Cool and cut: Allow the steamed Kothimbir Vadi to cool completely. This makes it easier to handle and cut into desired shapes (squares, diamonds, or rectangles).
Shallow fry or pan-fry: Heat oil in a shallow pan or frying pan over medium heat. Gently place the cut Kothimbir Vadi pieces in the hot oil, ensuring not to overcrowd the pan. Fry on both sides until golden brown and crispy. This usually takes about 2-3 minutes per side.
Drain and serve: Remove the fried Kothimbir Vadi from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or sauce.
Pro Tip:
For an even crispier crust, lightly coat the steamed and cut Kothimbir Vadi pieces with rice flour before frying. This helps absorb excess moisture and creates a delightful crunch.